What is included with this book?
Menu | |
Preface | p. xi |
Introduction Culinary Construction | p. 1 |
The Complexity of the World | p. 2 |
Appetizers | |
Hard-Boiled Egg with Mayonnaise | p. 5 |
Heresy! | p. 7 |
Renewing a Heritage | p. 9 |
The Birth of Molecular Gastronomy | p. 11 |
Return to the Kitchen | p. 12 |
How to Make a ôGoodö Hard-Boiled Egg | p. 13 |
Culinary Dictums by the Thousands | p. 14 |
At What Temperature Is an Egg Cooked? | p. 20 |
Understanding Phenomena | p. 26 |
To Be a Cook or a Chemist? | p. 28 |
And Now for the Mayonnaise | p. 32 |
A Science for Cooking: Molecular Gastronomy | p. 36 |
Simple Consomme | p. 39 |
A Site for Sharing New Ideas | p. 40 |
How to Make a Bouillon | p. 41 |
A Technical Question | p. 44 |
Cooking Has Really Changed! | p. 47 |
Constructing and Learning | p. 51 |
Main Course | |
Leg of Lamb with Green Beans | p. 55 |
Flavor and Culture | p. 55 |
Culinary Innovation | p. 56 |
To Grill or to Braise | p. 60 |
The Color of Green Beans | p. 61 |
Transmitting Knowledge | p. 64 |
Moderation in All Things | p. 68 |
Steak and French Fries | p. 71 |
Constructing a Dish | p. 71 |
The Question of Steak | p. 73 |
Should Meat Be Salted Before, During, or After Cooking? | p. 74 |
Science and Diet | p. 77 |
Good for Your Health? | p. 78 |
Preparing French Fries | p. 80 |
Deserts | |
Lemon Meringue Pie | p. 83 |
On Love in Cooking | p. 84 |
What Do Humans Eat? | p. 88 |
Pies, Fats, and Sugars | p. 89 |
The Lemon Custard Filling | p. 93 |
The Meringue | p. 94 |
The Art of the Lecture | p. 96 |
A New Kind of Chocolate Mousse | p. 99 |
Chantilly Chocolate | p. 101 |
Novelty: Between Desire and Fear | p. 103 |
What Will We Eat Tomorrow? | p. 105 |
Health, Food Safety, and Flavor | p. 108 |
Looking Ahead | p. 109 |
Note-by-Note Cooking | p. 110 |
Reforming Education | p. 111 |
Culinary Constructivism | p. 113 |
Constructing a Menu | p. 116 |
The Unending Conversation | p. 118 |
Artisans and Artists | p. 119 |
Index | p. 123 |
Table of Contents provided by Ingram. All Rights Reserved. |
The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.
The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.